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If you love a deliciously spicy, savory, and satisfying noodle dish, you’re in for a treat! This recipe for spicy homemade noodles topped with crispy chicken thighs and pak choi is a flavor explosion that will leave your taste buds dancing. What makes this even better is that I used my Panasonic Kitchen DS59 4-in-1 Combi Oven to get the chicken thighs extra crispy and flavorful. These noodles are perfect for any occasion, and the crispy chicken paired with the fresh pak choi is the ultimate combo. Let’s dive into the recipe, and I’ll guide you through every step of the way!
Method
Marinate the Chicken
Start by marinating the chicken thighs to infuse them with rich flavors. In a bowl, mix together 1 tablespoon of light soy sauce, ½ tablespoon of oyster sauce, 1 teaspoon of minced garlic, a pinch of curry powder, and ¼ teaspoon of black pepper. Coat the chicken thighs thoroughly in this marinade and allow them to rest for at least 15 minutes to absorb all those delicious flavors. This step ensures the chicken is flavorful from the inside out.
Make the Noodle Dough
In a separate bowl, combine 300g of plain flour and a pinch of salt. Gradually add 150ml of room temperature water while stirring to form a shaggy dough. Once the dough starts to come together, knead it for a few minutes until smooth. Cover the dough with a damp cloth and let it rest for 15 minutes. Resting the dough allows the gluten to relax, making the noodles easier to roll out later.
Roll the Noodles
After the dough has rested, knead it for another 5 minutes to further smooth it out. Once the dough feels firm and pliable, divide it into two pieces. Take one portion and roll it out on a floured surface until it’s about ½ inch thick. Sprinkle more flour over the dough as needed to prevent it from sticking. Once rolled out, fold the dough in half and use a dough cutter or knife to slice it into long noodle strips. Dust the noodles with flour to keep them from sticking together. Repeat the process with the second portion of dough.
Prepare the Chicken
Now, lightly coat the marinated chicken thighs with a dusting of cornstarch to help achieve a crispy skin when cooked. Preheat your Panasonic Kitchen DS59 4-in-1 Combi Oven to 200°C (392°F) and place the chicken thighs on a grill tray with the skin side facing down. Cook the chicken for 15 minutes, allowing it to crisp up beautifully. After 15 minutes, flip the chicken thighs over so the skin side is facing up and cook for an additional 8 minutes to ensure the chicken is cooked through and the skin is crispy. Once done, remove the chicken from the oven and let it rest for a few minutes to lock in the juices.
Make the Sauce
While the chicken is cooking, prepare the spicy sauce to coat the noodles. In a pan, heat 2 tablespoons of oil over medium heat. Add the 2 minced garlic cloves and sauté them until fragrant. Then, stir in 1.5 teaspoons of chili powder, 1 teaspoon of gochujang, 1.5 teaspoons of oyster sauce, 1.5 teaspoons of black vinegar, and 1 teaspoon of sugar. Let the sauce simmer for 2 minutes to meld the flavors together. Add ½ tablespoon of light soy sauce and 1 teaspoon of sesame seeds, stirring them into the sauce. Once the sauce is ready, toss the freshly cooked noodles into it, ensuring every strand is coated in the spicy goodness.
Prepare the Pak Choi
In a separate pan, sauté the pak choi over medium heat until it’s slightly wilted but still retains some of its crispness. The edges should be slightly charred for an added texture and flavor, which perfectly balances the richness of the noodles and the crispy chicken.
Necessary Tools
- Panasonic Kitchen DS59 4-in-1 Combi Oven
- Rolling pin
- Knife or dough cutter
- Mixing bowls
- Grill tray
- Tongs or spatula
- Cooking pot for noodles
- Stirring spoon
Spicy Homemade Noodles Topped With Crispy Chicken Thighs And Pak Choi
Cuisine: ChineseDifficulty: EasyServings
2
servingsPrep time
15
minutesCooking time
35
minutesTotal time
50
minutesIngredients
2 chicken thighs, deboned with skin
1 tbsp light soy sauce
½ tbsp oyster sauce
1 tsp minced garlic
Pinch of curry powder
¼ tsp black pepper
For the noodles
300g plain flour/all-purpose flour, plus more for dusting
150ml room temperature water
Pinch of salt
For the spicy sauce
2 garlic cloves, minced
1.5 tsp chili powder
1 tsp gochujang
1.5 tsp oyster sauce
1.5 tsp black vinegar
1 tsp sugar
½ tbsp light soy sauce
1 tsp sesame seeds
2 tbsp oil
1 scallion, whites and greens separated (greens for topping)
A handful of chopped coriander (topping)
½ pak choi
Directions
- Marinate the Chicken In a bowl, mix together the light soy sauce, oyster sauce, minced garlic, curry powder, and black pepper. Coat the chicken thighs in the marinade, and let them rest for at least 15 minutes.
- Make the Noodle Dough In a separate bowl, add the plain flour and salt. Gradually pour in the room temperature water while mixing until a shaggy dough forms. Knead for a few minutes and cover the dough with a damp cloth. Let it rest for 15 minutes.
- Roll the Noodles After 15 minutes, knead the dough for another 5 minutes. Once done, divide the dough into two parts. Roll one part out until it’s about ½ inch thick, then fold it over and slice it into noodles. Dust the noodles in flour to prevent sticking. Repeat for the second part of the dough.
- Prepare the Chicken Coat the marinated chicken thighs with a light dusting of cornstarch. Preheat your Panasonic Kitchen DS59 Combi Oven to 200°C (392°F). Place the chicken thighs on a grill tray with the skin side down and cook for 15 minutes. Flip the chicken and cook for another 8 minutes with the skin side up. Let the chicken rest once cooked.
- Make the Sauce In a hot pan, add 2 tablespoons of oil. Sauté the minced garlic until fragrant. Add chili powder, gochujang, oyster sauce, black vinegar, soy sauce, and sugar. Stir and cook for 2 minutes. Add the sesame seeds and mix. Add the cooked noodles into the sauce, and toss to coat.
- Prepare the Pak Choi Lightly sauté the pak choi in a separate pan until slightly wilted and crispy on the edges.
Notes
- Be cautious when handling hot pans and ovens.
- When making the noodle dough, ensure it’s not too sticky or too dry. Add flour or water gradually to get the right consistency.
- Let the chicken rest after cooking to lock in the moisture and keep it juicy!
- When cooking noodles, keep an eye on them to avoid overcooking. The noodles should be soft but not mushy.
Serving Suggestions
Serve your spicy noodles topped with the crispy chicken thighs, pak choi, scallion greens, and a handful of fresh coriander. You can also add a sprinkle of extra sesame seeds for a little extra crunch!
Fun Fact
Did you know that gochujang, the key ingredient in this recipe, is a staple in Korean cuisine? It adds the perfect balance of heat and sweetness to your dish!
Conclusion
This spicy homemade noodle recipe is a fun and flavorful dish that combines crispy chicken with a rich, spicy sauce. It’s perfect for anyone looking to step up their noodle game and enjoy a delicious homemade meal. The crispy chicken thighs add that extra bit of texture, while the fresh pak choi adds a light, crunchy contrast. Thanks to the Panasonic Kitchen DS59 Combi Oven, the chicken comes out perfectly crispy and juicy every time. I hope you enjoy making this dish as much as I did!
